Apple Pie Spread Food

THE BEST APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

APPLE SLICE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 2 cups flour and salt together in a bowl. Cut shortening into flour mixture using a pastry blender or a fork until crumbly.
• Whisk water, eggs, and lemon juice together in a separate bowl; stir into flour mixture until dough forms a ball. Split dough into halves; roll each half into about a 9x13-inch rectangle. Press 1 rectangle into the bottom of a 9x13-inch baking dish.
• Place apple slices in a large bowl; add sugar, 3 tablespoons flour, and cinnamon. Toss apples to coat; spread over crust. Cover apple filling with remaining crust, piecing together any scraps to cover any holes. Cut several slits into top crust for ventilation while cooking.
• Bake in the preheated oven until edges are browned and crisp, 45 minutes to 1 hour. Cool to room temperature before cutting into squares, about 30 minutes.

ALL-AMERICAN APPLE PIE SPREAD

Steps:

• In small mixing bowl, beat cream cheese and juice on medium speed until fluffy.
• Beat in brown sugar and apple pie spice or cinnamon.
• Stir in apple and pecans.
• Garnish as desired.
• Serve with crackers.

MAKE-AHEAD DEEP-DISH APPLE PIE

Steps:

• For the pie dough: Pulse the flour, 4 tablespoons of the butter, the lard, sugar and salt in a food processor until the mixture has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the mixture, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently press or pat into rounds. Wrap tightly, and refrigerate until firm, about 1 hour up to overnight. (The dough can be frozen for up to 2 months.)
• For the filling: Peel and core the apples, then cut them into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, cinnamon, cream and salt, and stir until the juices thicken, about 2 minutes. Remove from the heat, and let cool completely. (The filling can be refrigerated, covered, up to 2 days ahead.)
• To assemble: Roll out 1 disk of dough into a 13-inch round on a lightly floured surface or between 2 pieces of floured parchment or wax paper. (If the dough gets too warm, refrigerate it to firm it up.) Ease it into a deep 9 1/2-inch pie pan. Mound the cooled filling slightly in the center of the dough, and dot with the remaining 2 tablespoons butter.
• Roll out the remaining disk of dough into a 12-inch round. Place it over the filling, and press the 2 crusts together around the edge. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with heavy cream, and sprinkle generously with sugar. Pierce the top with a knife a few times (or make decorative cutouts) to let steam escape. Refrigerate at least 1 hour.
• To bake: Position an oven rack in the bottom slot of the oven, set a baking sheet on it and preheat to 425 degrees F for at least 30 minutes. Place the pie on the hot baking sheet, and lower the heat to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour 10 minutes to 1 hour 20 minutes, rotating as needed. (Cover the edge of the crust with foil if it browns too quickly.) Transfer to a rack, and let cool until set, 3 hours.
• Serve the cooled pie, or wrap it tightly in foil, label and date, and freeze for up to 2 weeks. Warm it in a 350-degree-F oven for 20 minutes before serving.

HOT APPLE PIE SPREAD

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients in medium bowl until blended. Stir in half the apples.
• Spread into 8-inch pie plate or small casserole. Top with remaining apples, cheddar and nuts.
• Bake 10 to 12 min. or until heated through.

ULTIMATE APPLE PIE

Steps:

• Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
• For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
• After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
• Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.